Mix the sauce. In a small bowl, whisk soy sauce, water, honey, rice vinegar, mirin, sesame oil, and red pepper flakes. In a separate tiny bowl, stir cornstarch with water to make a slurry. Set both aside.

Prep the chicken and veggies. Pat chicken dry and cut into 1-inch pieces. Chop broccoli into small florets and slice the bell pepper. Mince garlic and grate ginger.

Start the cauliflower rice. Heat 1 tablespoon oil in a large skillet over medium. Add cauliflower rice and a pinch of salt and pepper. Cook, stirring, for 4 to 6 minutes until tender with a little bite. Transfer to bowls and keep warm.

Sear the chicken. In the same skillet, add 1 tablespoon oil over medium-high heat. Add chicken in a single layer. Season lightly with salt and pepper. Cook 5 to 7 minutes, stirring a few times, until golden and cooked through.

Add aromatics. Reduce heat to medium. Add minced garlic, grated ginger, and the white parts of the green onions. Cook 30 to 60 seconds until fragrant.

Blister the veggies. Add broccoli and bell pepper to the pan. Cook 3 to 4 minutes until crisp-tender. If needed, splash in a tablespoon of water to steam and soften.

Sauce it up. Pour in the teriyaki sauce, bring to a gentle simmer, then stir in the cornstarch slurry. Cook 1 to 2 minutes, stirring, until the sauce thickens and coats the chicken and veggies. If it gets too thick, add a splash of water.

Assemble the bowls. Spoon cauliflower rice into bowls. Top with teriyaki chicken and vegetables. Garnish with sesame seeds and the green parts of the green onions.

Taste and adjust. Add a squeeze of lime, extra sesame oil, or a pinch of chili flakes if you like more heat or brightness.